New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > General Techniques > When does Phosphoric become noticeable?




Reply
 
LinkBack Thread Tools Display Modes
Old 04-12-2013, 02:52 PM   #21
ajdelange
Senior Member
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,199
Liked 452 Times on 371 Posts
Likes Given: 13

Default

Quote:
Originally Posted by CharlosCarlies View Post
We'd likely have to add some calcium back when using lime as well, right?
Most likely, yes.


__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2013, 08:46 PM   #22
KraphtBier
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: New Bern, NC
Posts: 292
Liked 2 Times on 2 Posts

Default

Larger R.O systems are frequently used at the breweries around me. This is primarily for bicarbonate and sodium reduction. Phosphoric acid is commonly used as well (on almost every beer style that is lighter in color). And I have never detected the flavor of phosphoric acid.



__________________

If God made anything better than beer, apple pie, and women (in that order)...he kept it for himself.

KraphtBier is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 11:43 AM   #23
JABBY
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 86
Liked 4 Times on 4 Posts
Likes Given: 15

Default

I am having to start buying culligan water as the local water is not good. I do not know if it is "dirty" but it smells God awful. I am really hoping that the culligan water is good for brewing and topping off with out to much worry on sanitation or the other.

__________________

"Make sure that the beer – four pints a week – goes to the troops under fire before any of the parties in the rear get a drop."
-Winston Churchill to his Secretary of War, 1944

JABBY is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2013, 01:59 AM   #24
CharlosCarlies
Senior Member
Feedback Score: 0 reviews
 
CharlosCarlies's Avatar
Recipes 
 
Join Date: Jan 2009
Location: Conroe, TX
Posts: 693
Liked 7 Times on 5 Posts

Default

Quote:
Phosphoric acid is commonly used as well (on almost every beer style that is lighter in color). And I have never detected the flavor of phosphoric acid.
I finally got to do some tests and at least my palate agrees. No problems w/ the finished beer so far either.

Quote:
Larger R.O systems are frequently used at the breweries around me. This is primarily for bicarbonate and sodium reduction.
We looked into RO (well...actually nano-filtration but same idea), and other than the obvious initial capital cost we were concerned w/ the added waste water and more importantly the added time needed to run it through the filter. On top of that, we'd have to add salts back which isn't a huge deal, but still another step in the process.
__________________
CharlosCarlies is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
How many OG points are noticeable? pj_rage General Beer Discussion 5 12-06-2010 12:37 PM
Swamp cooling - noticeable difference? jkreuze General Techniques 24 08-18-2010 02:15 PM
Enough oak to be noticeable? KyleWolf Recipes/Ingredients 14 08-09-2010 06:12 PM
Noticeable Signs of Infection Brutus Brewer Equipment/Sanitation 1 09-15-2009 03:19 PM
Noticeable Legs gxm Recipes/Ingredients 7 12-02-2008 04:24 PM